Directions

Spray an 8×8 or 9×9 pan generously with non-stick spray, or line it with foil. Make sure that you go up the sides with your foil as well. I would highly suggest using foil it makes it so easy to take out the fudge!

Add marshmallow cream, stir vigorously until smooth. You may have to return it to low heat for a minute or two, to get it completely smooth again. Turn off heat. If it become slightly stiff, its okay it will still taste just fine.

Press 1/2 of the mixture into prepared pan, doesn't have to be exact. Leave the remaining 1/2 of your chocolate in the saucepan on your warm stove do not place on the burner you were just using it will burn the chocolate.

Sprinkle pecans evenly across the top of your chocolate, lightly press pecans into fudge using the bottom of another 8x8 or 9x9 pan. Don’t press them too far in, you want to see them later when you cut your fudge.NOTE: You only want only a single layer of pecans, if you double them up, the fudge won’t hold together.

Place pan in refrigerator (or freezer) to set up. About 10-15 minutes.

In a medium-sized saucepan, combine unwrapped caramels and the rest of your sweetened condensed milk, (1/4 can). Heat on low and stir until melted and smooth.

Pour all but 2 tablespoons of the caramel evenly over fudge layer. Reserve 2 tablespoons for drizzling later.